Fresh beets

Beets are particularly rich in folate. Folate and folic acid have been found to prevent neural tube (nerve) birth defects and help against heart disease and anemia.

Beets are also high in both soluble and insoluble fiber.

Insoluble fiber helps keep your intestinal tract working well, while soluble fiber keeps your blood sugar and cholesterol levels in check.

Beets can be harvested at any stage of development, from thinning to the fully mature stage, with a diameter of about 2 inches. Thinned beets are beets that have been removed from the ground early to make room for others when the rows (furrows) are overloaded. Thinned beets can be eaten raw, including the leaves in salads or roasted. Beets are high in natural sugar and when roasted reduce the amount of natural sugar.

Beets vary in color and shape depending on the variety. The most common beet is the red globe shaped beet. There is an Italian variety that has pink and white rings when sliced. Globe-golden is shaped like an orange globe, then turns golden (golden yellow) when cooked. Another variety is white and another pink, etc

Beets larger than 3 inches in diameter are often fibrous and woody. Beet leaves have great nutritional content, but should be prepared separately. When stored, the beet leaves absorb water from the beets, reducing their flavor; and the beets become dehydrated. Leave an inch of stems on the beets and do not bruise the bulb, to conserve moisture and nutrients. After cutting off the leaves, beets can be stored well for a week in plastic bags with holes and in the refrigerator. Consume beets while they are still firm and fresh

Wash beets carefully without breaking the skins. Cracked and cut beets allow color and nutritional value to escape. After cooking, the peel (skin) of the beet can be easily removed by rubbing. Beets are famous for their strong red pigment that stains towels, wooden kitchen boards and sinks. Don't worry about your hands. Table salt easily removes skin stains.

There are many recommendations and ideas for cooking beets. They can be microwaved, steamed, boiled, pickled, roasted or eaten raw. Because beets contain more natural sugar than starch, they are very delicious roasted in a hot oven. Roasting beets helps concentrate the sugar rather than turning it into liquid when cooked.

(1 cup of cooked and sliced beets)

Details on the cultivation of Beetroot in gardens

Roasted Beets with Dijon Dressing

3 pounds of beets, same size (about 2 inches)
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Dijon mustard